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Ultimate Peanut Butter Cheesecake

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Made with an easy graham cracker and peanut crust, creamy peanut butter cheesecake filling, and a delicious peanut butter ganache topping!

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely ground salted peanuts
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 oz) packages cream cheese, room temperature
  • 1 cup creamy peanut butter
  • 1/2 cup sour cream
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/4 cup heavy cream

Instructions

  1. Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil.
  2. For the crust: Combine graham cracker crumbs, ground peanuts, sugar, and melted butter. Press into the bottom and halfway up the sides of the pan. Bake for 10 minutes, then cool.
  3. For the filling: In a large bowl, beat cream cheese until smooth. Add peanut butter, sour cream, sugar, and flour, and beat until combined. Scrape down the bowl, then blend again until smooth. Add eggs and egg yolk, one at a time, beating just until combined. Do not overmix.
  4. Pour batter into the prepared crust. Tap pan against the counter to release air bubbles.
  5. Place the springform pan in a larger roasting pan. Pour boiling water into the roasting pan until halfway up the sides of the cheesecake pan.
  6. Bake for 1 hour, or until the top looks slightly dry and the center is slightly wobbly. The internal temperature should be 150°F.
  7. Turn off the oven, open the door 1 inch, and let the cheesecake cool inside for 30 minutes to 1 hour.
  8. Remove from oven and water bath, unwrap foil, and run a thin-bladed knife around the edge. Cool completely to room temperature, then refrigerate for at least 6 hours or overnight.
  9. For the topping: In a small saucepan, heat chocolate chips, peanut butter, and heavy cream until melted and smooth. Pour over chilled cheesecake and spread evenly. Refrigerate until set.

Notes

For best results, use room temperature ingredients. Do not overmix the batter to prevent cracks. Chill the cheesecake overnight for a firmer texture.

Nutrition

Find it online: https://www.receipster.com/peanut-butter-cheesecake-4/

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